Roasted Courgette with Tahini, Pomegranate and Herbs

Tender, fresh and crunchy on one platter

Courgette has a high water content and a mild flavour. That’s exactly why roasting works better here than cooking it gently in a pan: on a hot baking sheet, the moisture can evaporate while the cut sides develop browned, lightly caramelised edges. Cut the courgettes lengthways into quarters and give them plenty of space. If the pieces are too close together, they’ll steam rather than brown. The centre should become tender, but doesn’t need to fall apart.

Tahini brings a rich, nutty flavour and makes the sauce creamy without cream or yoghurt. Lemon juice balances that richness. Gradually stir in cold water: tahini can become thick and stiff at first, but then turns smooth and pourable. The amount of water varies by brand. If the sauce is still too thick to drizzle over the vegetables, add a small extra splash. A pinch of salt brings the flavours into focus; add more lemon if you’d like a fresher sauce.

Parsley and mint bring different kinds of freshness to the platter: parsley is green and savoury, while mint is aromatic and cooling. Ideally, use both, but feel free to replace the mint with extra parsley if you’d prefer a gentler herbal flavour. Pomegranate seeds add juicy, sweet-tart bursts; they’re often readily available in winter. Out of season, you can leave them out or replace them with a few finely chopped dried apricots, though the result will be sweeter and less juicy.

Pumpkin seeds provide the crunch and become more flavourful when briefly toasted in a dry frying pan. Keep them moving and take them off the heat as soon as they start to smell fragrant; they can burn quickly. Sesame seeds are a useful alternative, but toast them for even less time. Sprinkle the seeds and herbs over the courgette just before serving. That way, they stay distinct and keep their texture rather than softening in the sauce.

Serve the courgette lukewarm as a side dish with grilled fish or chicken, or as part of a spread with flatbread and other vegetable dishes. Drizzle or spoon the sauce over in stripes or small dollops, so the roasted edges remain visible. Cover any leftovers and refrigerate within two hours; they’ll keep for up to three days. If possible, store the sauce and crunchy toppings separately. Reheat the courgette in the oven until warmed through, then add the sauce, herbs and seeds.